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Seasoning for cooking duck and goose

A condiment and raw material technology, which is applied in the field of condiments for cooking duck and goose, can solve the problems of low health care function and limited taste, and achieve the effects of anti-aging immunity, promoting appetite, and long and mellow aftertaste

Inactive Publication Date: 2017-08-29
刘小蕾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of condiments on the market, such as five-spice powder, thirteen spices, sixteen fresh, etc. These condiments can improve the taste of dishes, but they have limited taste when cooking poultry dishes such as ducks and geese stewed in a pressure cooker. , and the health function is low

Method used

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Embodiment Construction

[0010] The condiment of the present invention cooks the original taste of the duck, and the shelf life is longer, generally 10-30 days, and the vacuum packaging can reach 12 months.

[0011] Main ingredients: Take 1 clean white striped duck, 1250g (20 months in growth period).

[0012] Seasoning: 80g soybean oil, 50g green onion, 20g minced ginger, 5g dried chili, 20ml cooking wine, 2ml dark soy sauce, 2ml vinegar, 12g salt, 1g chicken powder and 1g condiment of the present invention.

[0013] Production Method:

[0014] 1. Stack the old ducks into cubes, soak them in cold water for half an hour, take them out and put them in a boiling water pot to read thoroughly, then wash them in cold water for later use.

[0015] 2. Put the pressure cooker on the induction cooker and heat it with a large fire pot, put 80g of oil, after the oil is hot, add green onion, ginger, and pepper to sauté, put in the duck pieces and stir fry evenly, put in the condiment of the present invention and...

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PUM

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Abstract

The invention discloses a seasoning for cooking duck and goose, wherein 50 g of kaempferia galanga l, 80 g of amomum tsaoko kernel, 80 g of alpinia officinarum hance, 80 g of garlic, 100 g of illicium verum hook. f, 80 g of zanthoxylum bungeanum, 30 g of cinnamomum cassia, 10 g of garden balsam stem, 100 g of hawthorn, 50 g of amomum villosum, 10 g of fructus galangae, 80 g of myristica fragrans houtt, 50 g of piper nigrum l, 20 g of laurel leaf, 50 g of fennel, 15 g of clove, 5 g of vanilla, 20 g of angelica dahurica, 10 g of dried tangerine peel, and 80 g codonopsis pilosula of are grinded into fine powder to prepare the seasoning. According to the present invention, the seasoning is prepared from more than 20 Chinese herbs, has health functions of seasoning, spleen strengthening, appetite promoting, tendon relaxing, bone strengthening and the like, is mainly suitable for cooking duck and goose, and has characteristics of original flavor providing, delicate and delicious taste, dry spicy-salty-fragrant taste, long and mellow aftertaste, and long shelf life.

Description

technical field [0001] The invention relates to a condiment specially used for cooking duck and goose, in particular to a condiment composed of Chinese herbal medicines. Background technique [0002] There are many types of condiments on the market, such as five-spice powder, thirteen spices, sixteen fresh, etc. These condiments can improve the taste of dishes, but they have limited taste when cooking poultry dishes such as ducks and geese stewed in a pressure cooker. , and the health function is low. Contents of the invention [0003] The purpose of the present invention is to provide a special condiment for cooking duck and goose, which has the functions of invigorating spleen and appetizing, relaxing tendons and strengthening bones, and the cooked duck and goose have a longer shelf life. [0004] A condiment for cooking duck and goose of the present invention is made up of the raw materials of following weight ratio, kaempferia 50g, grass nut kernel 80g, galangal 80g, ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L13/40A23L33/10
CPCA23V2002/00
Inventor 刘小蕾
Owner 刘小蕾
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